M & m chocolate orange jewels
30 bars
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Butter Flavor Crisco |
| ¾ | cup | Light Brown Sugar, firmly |
| Packed | ||
| 1 | large | Egg |
| ¼ | cup | Orange Juice |
| 1 | tablespoon | Orange Rind, grated |
| 2¼ | cup | All Purpose Flour |
| 1 | cup | Powdered Sugar |
| ½ | teaspoon | Baking Powder |
| ½ | teaspoon | Baking Soda |
| ½ | teaspoon | Salt |
| 1 | cup | Pecans, coarsely chopped |
| 12 | ounces | M&M's Semi-sweet Chocolate |
| Mini Baking Bits, Red&Green | ||
| ⅓ | cup | Orange Marmalade |
| 1½ | tablespoon | Warm Water |
Directions
VANILLA GLAZE
Preheat oven to 350 degrees. In a large bowl with electric mixer, cream Crisco and sugar until light and fluffy. Add egg, orange juice and orange rind, blending well. Combine flour, baking powder, baking soda and salt; blend well into creamed mixture. By hand, stir in pecans and M&M's Baking Bits. Reserve 1 cup of dough; spread remainging dough into ungreased 13 x 9-inch baking dish. Spread marmalade over top of dough within ½-inch of the edges. Drop reserved dough by teaspoonfuls randomly over marmalade. Bake 25 to 30 minutes or until light golden brown. DO NOT OVERBAKE! Cool completely; drizzle with vanilla glaze. Cut into bars. Store in tightly covered container. To make glaze: Blend powdered sugar with 1 to 1½ Tablespoons of warm water until desired consistency. place glaze in small plastic sandwich bag. Cut tiny opening at 1 corner (not more than ⅛ inch); close top of bag securely. Squeeze bag to drizzle glaze over cookies.
Typed & Posted by Anne Marie Chiappetta 10/15/95.
Submitted By ANNE MARIE CHIAPPETTA On 10-15-95